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Peruvian Cuisine III: Mazamorra morada, a Sweet Treasure

Pre-Incan Roots

Mazamorra morada is one of the most traditional desserts in Peruvian cuisine. Purple corn, the base of modern mazamorra morada, has been consumed in Peru for over 2,500 years, especially in the form of a drink. The Mochica culture mentions it in ceramics dating back to pre-Incan times.

The Incas are believed to have prepared "champĂş," a drink made from fermented corn, which turned purple and was known as "api." This ancestral drink laid the foundations for what would later become mazamorra morada. With the arrival of the Spanish and Africans, ingredients like sweet potato flour and various fruits from Europe were incorporated.

Nutritional Benefits of Purple Corn

Purple corn not only gives the dessert a deep, dark purple color but also imparts a subtle flavor and valuable nutritional qualities. Anthocyanins, the compounds responsible for its color, are also found in other foods like blueberries and eggplants. However, the anthocyanin content in fresh purple corn is significantly high, giving it exceptional antioxidant properties. The average anthocyanin content of fresh purple corn is 16.4 mg/gram – compared to 14.8 mg/g in aronia, 0.9 mg/g in red grapes, 0.6 mg/g in blueberries, 0.4 mg/g in cherries, and 0.3 mg/g in acai.

One of the additional benefits of anthocyanins is their ability to improve visual acuity. These substances regenerate rhodopsin, a protein essential for seeing in low light. Anthocyanins reduce the risk of cataracts and macular degeneration, the leading cause of blindness in the elderly.

The composition of purple corn includes between 7 and 13% protein, around 3-4% fat, between 60-80% starch, and 10% sugar. It also provides phosphorus, iron, beta-carotene (a precursor to vitamin A), vitamin B2 and B3, vitamin C, and fiber. Purple corn is particularly rich in antioxidants like cyanidin-3-glucoside (CG3), one of the most powerful antioxidants due to its ability to eliminate harmful substances. These antioxidants not only promote the elasticity of blood vessels, improving circulation and lowering blood pressure, but also reinforce the glandular system and help regulate insulin levels, which is beneficial for maintaining stable blood sugar levels.

How to Prepare Mazamorra Morada

The process of preparing mazamorra morada begins by boiling the purple corn kernels with water, cinnamon, cloves, and pineapple peel. Chopped fruits like quince and apple are added to enrich the flavor. After the corn and fruits have infused their flavors into the water, the mixture is strained, and dried fruits like guindones (dried cherries), orejones (dried peaches), and huesillos (dried apricots) are added. To give it the characteristic gelatinous consistency, a thickening agent like cornstarch or sweet potato flour is used.

Mazamorra Morada in Peru's History

In its early days, this dessert was associated with religious festivities and was commonly found in the processions of the Lord of Miracles in October. The nuns in Lima’s convents were in charge of perfecting the recipe, and Afro-Peruvian women gained recognition for their skill in making this and other traditional sweets.

In the 19th century, mazamorra morada began to be consumed beyond religious festivities. In Lima, women known as mazamorreras and champuceras gathered every afternoon in the Plaza de Armas to sell their creations. During the large migrations from rural areas to the city in the 1950s, mazamorra morada became a symbol of Lima's social stratification. While the elite preferred foreign desserts, the working-class sectors, including Andean migrants, adopted mazamorra as a fundamental part of their daily diet.

Mazamorra Morada Today

With the boom in Peruvian gastronomy in recent decades, mazamorra morada has been revalued and reinvented. Today, this traditional dessert is offered in gourmet versions alongside the traditional homemade and street versions. A popular twist is to pair it with rice pudding, creating a perfect combination of flavors and colors. Some even serve the rice pudding (white) and mazamorra morada (purple) on either side of the plate, in proportion to the Peruvian flag.

If You're Looking for Things to Do in the Sacred Valley...

... one idea would be to try dishes made with purple corn. Just be cautious and avoid ones with too much added sugar!

Sources:

Photo: El Comercio

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